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JADSpirits Travel Log

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Daday's Kitchen

Daday's Kitchen
Daday's Kitchen

Daday’s Kitchen: Seafood Boil with Corn and Potatoes

Seafood with corn and potatoes cooked shabu-shabu style
For me, weekend is not just a respite from days of working or just lazing around, doing nothing. It’s also looking forward to food surprise prepared by our very own home-cooked chef…Daday Jonjie.

Today is one of those days. Daday prepared a very simple dish…Grilled Gindara (Cod Fish) and Seafood Boil with corn and potatoes…a home-cooked version of the famous Shabu-shabu with a twist.

Shabu-shabu is a Japanese dish featuring thinly sliced beef boiled in water. It was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented. Its origins are traced back to the Chinese hot pot known as instant-boiled mutton Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes (nabemono) such as sukiyaki. Suehiro registered the name as a trademark in 1955. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States and Canada. The dish was originally made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster.

Seafood Boil with Corn and Potatoes
IMG_1995 IMG_1994

Ingredients; (To serve 4~6 persons)

1/2 kgs shrimps, shell-on
1 pc big squid, sliced into desired sized
10 pcs squid balls
10 pcs prawn balls
10 pcs crab claws
1 small canned smoked mussels, drained
1 small canned smoked oyster, drained
15 pcs baby potatoes
3 ears corn-on-the-cob, medium, peeled, cut into three
1 pc small ginger, cut into strips
1 clove garlic, minced
1 whole onion, sliced
rock salt  and pepper to taste
oyster sauce to taste
young chili leaves


  1. Boil corn and potatoes in a pot with mixture of water and rock salt that cover at least 3/4 of the corns until cooked.
  2. With a slotted spoon, remove corn and potatoes from the broth and set aside.
  3. Sautee ginger, garlic and onion in a hot pan with butter.
  4. Add oysters and mussels and sautee for at least 1 minute.
  5. Add shrimps and squid, remove squid from the pan when cooked (overcooked squid becomes rubbery)
  6. Pour broth into the pan with the mixtures of shrimps, mussels and oysters, bring to boil.
  7. Add chili leaves, squid balls, prawn balls and crab claws (you can use other varieties as desired), bring to boil.
  8. Add corn, potatoes and squid that were set aside earlier.
  9. Add rock salt, pepper and oyster sauce to taste.
  10. Serve while hot. Chili powder can be served on the side for those who like it spicy.

It can be served as is or with rice.

ENJOY!!! Have a happy tummy…